One of the four roman pastas (can you name the other three?) This is Roman cooking at its best. When it’s hot, crack in some fresh black pepper. * Percent Daily Values are based on a 2000 calorie diet. We use cookies to ensure that we give you the best experience on our website. There are dozens and dozens of versions, some admit to being adaptations, others insist they are the original recipe. It’s one of the most typical foods in Rome, and one that has to be at the top of your foodie bucket list. The secret to this simple dish is a long, thin pasta noodle (usually bucatini, but spaghetti works too). Hello! a lot less than the normal amount of water you would use to boil pasta). This helps to make the pasta water extra starchy, which is very important in an authentic cacio e pepe. Born and raised in Australia, David is currently based in Seville, where he spends his time leading food and wine tours, blogging about Spanish cuisine, and taking his daily siesta. If you’ve tried making this Authentic Cacio e Pepe Recipe, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! This will help help ensure that when the paste is formed, clumps will not form. Getting a good amount of starch from the pasta water and pasta itself, via a process called mantecatura, is key to a creamy final sauce. Add the 1.5 tsp of pepper and toast it, maximum one minute. How much is up to you, but if it were up to me, I would put a lot. One of the secrets (there are many!) Set 1.5 tsp of the pepper aside- this is the pepper you will be using (photo 2), Add the spaghetti to the boiling water and cook it for half of the amount of time indicated on the box. One of the things I learned from… Believe it or not, the beautiful creamy consistency of the sauce (called a cremina in Italian), is NOT achieved with cream, but by the combination of pecorino romano and the starchy pasta water. Once you’ve added all the pasta, dump in the grated pecorino and stir / fold vigorously. Note: Classic cacio e pepe doesn’t use butter, but we think it makes the sauce extra rich and silky (and delicious!). Your email address will not be published. Since there are so few ingredients in this dish, Usually, pasta water should be salted heavily. Place a large skillet over medium heat. A beautiful creamy consistency should form between the pecorino and the starchy liquid in the pan (photo 10). Will report back. Your email address will not be published. A cacio e pepe is so simple, the whole recipe is 3 ingredients! And the more simple the recipe, the higher the quality the ingredients need to be. Eggplant Pasta with Tomato and Mozzarella, Not letting the pasta finish cooking in the pan, and not allowing it to release enough starch, Not using a bronze die extruded pasta (this is a high quality pasta that releases a lot of starch). Cook the pasta in the pan until al dente. A cacio e pepe is no exception to these rules. It sounds simple, but sometimes, the most simple recipes require the best techniques. Authentic Cacio e Pepe with 4 Ingredients. Leave a Comment. Make sure the water doesn't fill the pot – it should be shallow (ie. Once the pepper is toasted add a ladle of pasta water to the pan. The sauce was a success when I used a pecorino romano from Italy. Let's roast the pepper corns, grate the pecorino and make some creamy cacio e pepe without any cream and insulting the Italians! Oh, and did I mention how much I LOVE Cacio Bebe’s Cacio Pepe? How to make Cacio e Pepe: Simple Italian Pasta Recipe One of the simplest Italian pasta dishes made just with pasta, black pepper and cheese. Bring 4 quarts of heavily salted water to a boil in a large pot. Usually, pasta water should be salted heavily. The starchy water will help everything stick while also bringing some moisture to your sauce. Cacio e pepe is a dish that needs to be made on the spot, and served right away. if it says, 10 minutes on the package, boil it for 5 minutes). Letting the pasta finish cooking in the pan is also crucial. And don’t be confused by the creamy sauce! Add a ½ cup of the pasta water to the skillet and bring to a simmer. The pasta will finish cooking in the pan, so if it boils too much, it will cook too quickly in the pan and not release enough starch. The pasta will continue to cook a bit as you do this. While the pasta is cooking, heat a stainless steel pan over medium heat. Made with pecorino romano, black pepper and pasta, this recipe is the traditional one you’ll find in any Roman restaurant. The easiest, most delicious recipe for authentic cacio e pepe using only 4 ingredients. It will bubble up, When pasta is al dente (usually 1-3 minutes less than package directions), add pasta to pan with pepper (but ensure you don't throw out the pasta water!